Use the most traditional cooking method to make crispy duck, crispy but not oily, full of flavor

Crispy duck, the meat is delicious, the color is golden red, and the taste is crispy and crispy.

Today, this crispy duck is cooked in the most traditional cooking method, first marinated, then steamed, and finally fried, crispy but not oily. If you like it, you can give it a try.

The fried crispy duck can also be rolled with sweet noodle sauce for spring cakes, which has a unique flavor.

Ingredients: half a white-striped duck

Seasoning: green onions, ginger slices, Sichuan peppercorns, five-spice powder, cooking wine, salt, etc

Method 1: Wash half of the white-striped duck and cut off the duck.

Method 2: Seasoning: green onion, ginger slices, Sichuan peppercorns, five-spice powder, cooking wine, salt, etc

Method 3: Wash the duck and put it in a basin and add spices such as five-spice powder, Sichuan pepper, green onion and ginger, cooking wine, and salt

Method 4: Wipe well with your hands, cover with plastic wrap and marinate for more than 4 hours (marinating overnight is more flavorful)

Method 5: Pick up the pickled duck with onion and ginger and other seasonings, and press it in a pressure cooker for 15-20 minutes. (Steam in the steamer on high heat for at least 1 hour)

Method 6: Take out the steamed duck and wipe it dry

Method 7: Heat the oil in the pot and fry the steamed duck

Method 8: Fry until golden brown and cut into pieces.

！ Cut into cubes and sprinkle with salt and pepper